Tuesday, February 2, 2010

Tuesday Night Supper Club--Kung Pao Shrimp

About 20 years ago, I took a cooking course from Hugh Carpenter.  
He is a genius in the kitchen
At the time he had a couple of restaurants and was famous for his chinese chicken salad
which is still my favorite
I tell you this because this recipe might be his
 i am not sure.  
I have used and changed Hugh's recipes for so many years that I have blurred the lines
sorry Hugh

at any rate
it is good
and you can make it as spicy or mild as you please
because my hubster isn't fond of rice
i sometimes serve it with mashed potatoes
to sop up the lovely sauce
Kung Pao Shrimp
(you can substitute chicken)

Kung Pao Shrimp
(printable recipe)
1 lb medium raw shrimp
1 greenb bell pepper
2 green onions
1 cup shelled and skinned raw peanuts
2 Tbs peanut oil
1 Tbs fresh ginger--peeled and finely minced
1 Tbs garlic--finely minced
1/2 cup small dried red chiles
1/4 cup dry sherry
1 Tbs dark soy sauce
1 Tbs hoisen sauce
1 Tbs sesame oil
1 tsp red wine vinegar
1 tsp chinese chili sauce
1/4 tsp crushed sichuan peppercorns
1/4 tsp salt
1 Tbs cornstarch
Shell and devien shrimp or cut chicken into pieces.  Seed and cut pepper into julienne. Cut green onions into ¼ “ pieces.  Place peanuts in a small pan and toast until light gold.  Combine sherry, soy sauce, hoisin sauce, sesame oil, vinegar, chili sauce, peppercorns and salt.  Set aside.
Combine cornstarch with equal amounts of cold water.  Set aside.  Place wok on high.  When it becomes very hot add 1 Tbs peanut oil.  Add protein and stir fry until it is almost cooked through.  Remove from pan and add 1 Tbs oil.  Add ginger and garlic and saut√© a few seconds. Add vegetables and stir fry until they begin to brighten.  Return protein to wok and add peanuts and chiles, then pour in sauce.  When sauce comes to a low boil, stir in a little of the cornstarch mixture until the sauce thickens.  Adjust seasonings.



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